Moroccan-Spiced Chicken Tagine

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3/4 pound boneless, skinless chicken thighs, cut into 1/2-inch strips

1/2 teaspoon salt

2 tablespoons olive oil

1/2 cup chopped red onion

1 medium-sized zucchini, shredded

1/3 cup drained and chopped sun-dried tomatoes

2 1/2 cups chicken broth

1 can (15 1/2 ounces) garbanzo beans, rinsed and drained

3 tablespoons golden raisins

1 1/2 teaspoons ground cumin

1 teaspoon crumbled saffron threads

1/2 teaspoon ground allspice

1/2 teaspoon ground nutmeg

1/4 teaspoon ground white pepper

1 cup uncooked couscous

3 tablespoons chopped fresh cilantro leaves, for garnish

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